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We combined two of our favorite takeout soups into one you can make right at home. Don't rely on the delivery guy to bring you hot soup. You've got everything you need to do it yourself! If you've been looking for an egg drop soup recipe to make right at home, then you've come to the right place. This egg drop soup recipe is so easy, we know you'll be making it all the time.

What You'll Need:

1/4
pound ground pork

3 scallions, thinly sliced, divided

1/4
teaspoon ground ginger

1/8
teaspoon garlic powder

1 (6-ounce) package wonton skins

2 eggs, beaten, divided

8 cups chicken broth, divided

1 teaspoon sesame oil

2 tablespoons cornstarch

2 tablespoons soy sauce

What To Do:

Place wonton skins on a work surface, then place a teaspoonful of pork mixture in each. Brush egg around edges of skin, bring 2 opposing corners up to meet, and press to seal. Moisten remaining corners and fold each one up to meet the other corner; press to seal.

Meanwhile, in a large pot over medium-high heat, bring 7-1/2 cups chicken broth and the sesame oil to a boil. Drop wontons into broth and cook 10 minutes, or until tender. Remove wontons to individual soup bowls.

In a small bowl, combine cornstarch and remaining chicken broth. Add to soup, stirring constantly. With a fork, slowly stir the remaining egg into the soup, forming egg strands. Stir in remaining scallions and soy sauce. Remove from heat and serve over wontons.

Notes

You can find wonton skins in the produce section of your local grocer.

Looking so forward to making this - have a question, though. That's a lot of soup! Is there a way to freeze it, or would I be better off separating the pork freezing till I make the soup? Any help most appreciated, thank you!

Hey there! The test kitchen has not tried freezing this recipe before. We would recommend freezing the pork wontons and soup separately, or freezing the wontons until you're ready to make the soup. Hope this helps!

If you cook the filled won ton wrappers separately in a pot of simmering water it will not make your broth cloudy. Then it will look just like you were served at a Chinese restaurant. The powdered surface of the wrapper makes the broth cloudy.

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